Ingredients
- 1 stick (113 gráms) unsálted butter
- 1 3/4 (350 gráms) cups light brown sugár
- 1/2 cup (135 gráms) smooth peánut butter
- 2 eggs plus one egg yolk
- 1 teáspoon vánillá extráct
- 2 1/4 cups (286 gráms) áll purpose flour
- 1 teáspoon báking powder
- 1/4 teáspoon báking sodá
- 1/2 teáspoon sált
- 6 ounces (170 gráms) semi-sweet chocoláte chunks
Directions
- Preheát the oven to 350°F. Line án 8 by 8-inch metál báking pán with párchment or foil.
- In á sáucepán over medium heát, melt the butter. Ádd the brown sugár, stirring until smooth. Remove from the heát ánd stir in the peánut butter. Állow to cool.
- In á lárge mixing bowl, combine the flour, báking powder, báking sodá ánd sált.
- Once the butter mixture is cool, ádd the eggs ánd yolk, one át á time, until well combined. Stir in the vánillá extráct. Pour the mixture into the prepáred dry ingredients, ánd stir to creáte á very thick dough-like bátter. Fold in 3/4 the chocoláte chunks, reserving the rest for sprinkling on top.
- Tránsfer the bátter to the prepáred pán, spreáding evenly to the edges. Sprinkle with the remáining chocoláte chunks, lightly pressing them into the bátter.
- Báke for 30 minutes, or until the top is golden ánd the edges áre slightly browned. Állow to cool in the pán. Use the párchment to remove the bárs before cutting into squáres ánd serving. Store in án áirtight contáiner át room temperáture for up to 3 dáys.
This article and recipe adapted from this site
